The restaurant

Le zuppiere

The restaurant at Villa Zuccari is called “Le Zuppiere” because it houses part of the owners’ large collection of 18th century soup tureens. On the walls, which are of a yellow-ochre colour, hang numerous simple serving dishes in tin and mirrors from the 1930s and 40s, another interesting curiosity…

The tables are laid in cream linen, with porcelain china in the Raffaellesca design and Sambonet cutlery in nickel silver. The restaurant can cater for groups of all sizes up to 80 people and is open every evening, although from October to March it is closed on Sundays. Lunch, for small or large groups, is by prior arrangement.

The cooking is under the care of two professionals: a young and creative chef and a local “Signora”, who is unrivalled in the art of preparing the traditional dishes. The restaurant offers a completely traditional menu, with seasonal and local ingredients, favouring the regional cuisine and home-made pasta.

Ingredients

The owners personally choose the raw ingredients and carefully oversee the presentation. We use extra virgin olive oil by Antico Frantoio Donati of Campello sul Clitunno, as well as the multi award-winning extra virgin olive oil by Frantoio Gaudenzi of Trevi; there is hardly any need to use butter or products that don’t originate locally.

Our signature dishes include

Salad of farro (also with truffle), home-cured cold meats, choice of pecorino or caciotta cheeses, our bruschetta, tomato soufflè, a “torretta” of aubergine and mozzarella. Cappelletti pasta in a broth or with truffles, ravioli filled with porcini mushrooms, potato gnocchi, tagliatelle in a sagrantino wine sauce, strangozzi alla Spoletina, pappardelle in a goose sauce. Lamb served straight from the grill, baked leg of lamb, beef steak, truffled fillet of beef, fillet of pork in sagrantino wine sauce, fillet of pork in a trebbiano wine sauce, guinea-fowl casseroled in a rich wine sauce, home-made sausages from Trevi, semifreddo with espresso or with nougat, crescionda spoletina (a type of local chocolate cake made with Amaretto) on an orange cream sauce, strawberry bavarese, almond tozzetti accompanied by a sagrantino desert wine.

The wines are all from the region

Naturally, the best come from the cantine of the Strada del Sagrantino – Caprai, Bea, Scacciadiavoli, Madonna Alta, Tabarrini, Antonelli, and the trebbiano spoletino of Novelli.

Info

Oil of Trevi

ingredients are from the region

The sagrantino’s wines

The regional cuisine

Home-made pasta

The restaurant is open every evening. From October to March it is closed on Sundays.